Pumpkin-Cranberry Chip Muffins

adapted from Grumpy's Honeybunch

adapted from Betty Crocker Fall Baking 2008

2 cups all-purpose flour

3/4 cup granulated sugar

3 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 cup canned pumpkin (not pumpkin pie filling)

1/2 cup vegetable oil

2 eggs

1 cup sweetened dried cranberries

1/2 cup chocolate chips

Preheat oven to 400 degrees. Spray muffin tin with cooking spray or line with paper liners.

In large bowl mix dry ingredients (flour through salt). Toss in cranberries and chocolate chips.

In another bowl mix pumpkin, oil and eggs. Mix dry ingredients into wet until just moistened. Divide batter into 12 muffin cups. Bake for 20-25 minutes.